Prep 30 mins
Cook 2 hrs 30 mins
From Jane Brody's Nutrition Cookbook. A delicious and healthy bread that quickly became my family's favorite. Even my highly allergic daughter *loves* this bread. Optional herbs you can add before forming loaves: oregano, basil, poppy seeds, fennel seeds, etc. Or, if you want a breakfast bread, add raisins or cranberries with cinnamon or nutmeg. Preparation time and servings are a guess-timate. Cooking time includes dough rising time.
- 2 cups skim milk or 2 cups low-fat milk, scalded
- 1⁄3 cup vegetable oil
- 1⁄3 cup sugar (use any combination of honey, sugar, brown sugar, molasses or corn syrup)
- 2 teaspoons salt (optional)
- 1⁄2 cup warm water, 105 to 110 degrees F
- 2 tablespoons active dry yeast (2 envelopes)
- 1⁄2 teaspoon sugar
- 2 eggs, well-beaten
- 1 cup oats or 1 cup quick oats, rolled
- 1⁄2 cup bran flakes, unprocessed bran
- 3 cups whole grain wheat flour (any combination of whole wheat, rye, or buckwheat)
- 3 cups unbleached white flour (approximate measure)
- 1 tablespoon butter, melted or 1 tablespoon margarine
- In a large mixing bowl, combine the hot milk, oil, sweetener, and salt.
- Set the mixture aside to cool.
- Place the warm water in a small bowl, and dissolve the yeast and 1/2 teaspoon of sugar.
- When the yeast is bubbly and the milk mixture has cooled to lukewarm, combine the two and add the beaten eggs.
- Then add the oats and bran flakes, and mix the ingredients well.
- Add all the whole-grain flour and as much of the white flour as needed to make the dough easy to handle (it should be slightly moist but not sticky).
- Turn the dough out on a floured board, and knead it for 6 to 8 minutes, adding more white flour if necessary.
- Place the dough in a greased bowl, turning the dough to coat it with the grease.
- Cover the bowl with a damp towel or some plastic wrap, and set the dough in a warm draft-free place to rise until it has doubled in bulk, about 1-1/2 hours.
- Punch down the dough, and divide it into three equal parts.
- Knead into each part the desired flavorings, and form the pans into loaves.
- Place the loaves in greased bread pans (9 X 5 X 3 inches), cover the pans, and set the loaves in a warm place to rise until they have doubled in bulk, about 1-1/2 to 2 hours.
- Brush the tops of the loaves with melted butter or margarine, and sprinkle them with cinnamon or nutmeg, if desired.
- Preheat the oven to 350 degrees.
- Put the loaves in the oven and turn the oven down to 325 degrees.
- Bake the bread for 35-40 minutes or until the loaves sound hollow when tapped on the bottom.
Excellent bread! The recipe is very versatile and yields a most delicious, hearty, and healthful loaf. I actually learned how to bake bread using this recipe and highly recommend it!